Over a century of experience, unbridled creativity and the latest technologies, all combined to bring you a range of recipes and ideas which offer an imaginative take on coffee, while respecting its basic characteristics.

To enjoy these recipes, why not visit one of the cafés that have chosen Lavazza, or one of our coffee shops.

SAN TOMMASO 10 COFFEE MENU1998 – Lavazza Team

In 1998, the Training Center team was asked to create a series of coffee-based recipes for San Tommaso 10, the bar opened at the site of the drug store opened by Luigi Lavazza (the company's historic base), to mark Lavazza’s centenary. The first menu featured coffee tiramisù, the coffee and chocolate drink “bicerin” from Turin, mint coffee and a range of other coffee-based alcoholic drinks.

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ESPRESSOUNIQUE Lavazza presents a universe of new and original espresso specialties. Learn more

CAPPUCCINO SYRUPS2000 – Lavazza Team

In 2000, at Lavazza's request, Italy's leading syrup manufacturer Fabbri 1905 created a special orange syrup which goes perfectly with coffee. This flavour was then joined by hazelnut, amaretto and chocolate varieties — a range of flavours that enhance the aroma of coffee.

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MILK TEXTURE LAVAZZA2000 – Lavazza Team

Milk Texture is the original ingredient behind a number of the mouth-watering recipes created by the Lavazza team. It is made by emulsifying skimmed milk proteins at high speed: light, low-calorie and delicious on the palate, Milk Texture is the base for the I Piaceri del Caffè collection of recipes .

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I PIACERI DEL CAFFÈ2000 – Lavazza Team

The recipes in this collection are the first examples of Coffee Design developed by the Training Center, and represent a major innovation in the café industry. The first steps towards experimenting with new recipes were taken in the late 1990s, and came from a desire to captivate the market with innovative Lavazza products.

The experiments began with the development of orange and lemon-flavoured syrups, a completely new idea as they were also compatible with milk and coffee.

Next came the research into Milk Texture and the I Piaceri del Caffè collection, inspired by brand-new textures and temperatures.

Espresso Crema, featuring a layer of syrup, one of espresso coffee and a topping of Milk Texture; Ice Cappuccino, made in the mixer from espresso, skimmed milk, sugar, ice and cocoa powder; Cappugiro, the “reverse” cappuccino with a coffee mousse resting on a bed of liquid milk: these are just some of the examples of the new products developed by the Lavazza team as part of this collection.

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ÈSPESSO2002 - Lavazza Team & Ferran Adrià

Èspesso was the first result of Lavazza's partnership with Ferran Adrià, a star of avant-garde haute cuisine. Èspesso is a solid espresso, obtained by placing espresso, gelatine and sugar in a coffee siphon. Spanish designer Toni Segarra created the upside down espresso cup especially for this product, to symbolise the first solid coffee in history. He also designed the perforated spoon, which has become a collector's item.

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COOKIE CUP2003 – Lavazza Team

From the partnership between designer Enrique Sardi, confectioner Lello Parisi and the Lavazza Team came the Cookie Cup, the edible cup/biscuit which can be eaten after having drunk the espresso it contains. The pastry, thicker than in the traditional recipe, is modelled and baked in special moulds in the form of the Lavazza Segno espresso cup. The inside of the cookie is coated with a special sugar glaze so that the cup can withstand the high temperature of the coffee.

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ESPRESSO GALAXY2003 – Lavazza Team

This recipe was inspired by the launch of the 2004 Lavazza calendar entitled “Pianeta Espresso” by Thierry Le Gouès. Delicious fragments of amaretti biscuits were used to decorate the authentic Italian espresso, to look like the surface of a planet dotted with craters.

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PASSION>ME2004 - Lavazza Team & Ferran Adrià

An unusual combination of coffee and tropical fruit, Passion Me is an amazing non-alcoholic cocktail. Made in a cocktail shaker, by mixing passion fruit juice with sugared espresso coffee, ice and fresh mint, in the special glass designed by Claudio Caramel and patented by Lavazza, it is a pleasant, refreshing drink.

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COFFEESPHERE2004 - Lavazza Team & Ferran Adrià

A complex, sophisticated technique that gives a truly incredible result. Spherification, the technique developed by Ferran Adrià, is applied to coffee, to give an amazing effect: liquid coffee enveloped in a transparent membrane, which explodes on the palate to release its full aroma.

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COFFEE CAVIAR2004 - Lavazza Team & Ferran Adrià

Coffee caviar is another of the amazing products made with spherification, the same technique used for the Coffeesphere. Using a syringe, small drops of the coffee and alginate mixture is added to the diluted calcium chloride. The result is lots of little balls which create a myriad of tiny explosions on the palate. The effect is perhaps even more surprising.

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COFFEE CANDY FLOSS2004 – Lavazza Team

Another product inspired by the circus culture: coffee candy floss. A mouth watering, fun recipe based on finely ground freeze-dried coffee. Who said that candy floss was just for kids?

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COFFEE LOLLIPOP AND COFFEE POPCORN2004 – Lavazza Team

Two Lavazza products with a circus theme: the coffee lollipop and coffee popcorn. The lollipop is made from sugar, water and glucose, to which powdered coffee is added when warm. The traditional popcorn pieces are caramelized with sugar and dusted with ground Turkish coffee.

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CAPPUCCINO LIO2005 - Lavazza Team & Ferran Adrià

Cappuccino Lio is a special biscuit that contains no flour or egg, solid yet creamy, light and crumbly. It is the result of a new freeze-drying process, in this case applied to a mousse made from coffee, milk, sugar and gelatine. The result is a unique texture, where the absence of moisture guarantees a taste explosion.

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TANDEM & LE VOGLIE2005 - Lavazza Team - Ferran Adrià

An idea by Ferran Adrià, of serving traditional products in the form of mousses, led to the idea of developing ready to use mousses in spray cans in order to add interest to classic coffee recipes. Elaborated by the team at the Training Center and industrialised by Cooperlat (one of Italy's leading dairy manufacturers), Tandem & Le Voglie were launched in three flavours: hazelnut, chocolate and whole milk. To serve the product with coffee or cappuccino, the Double Cup was specially developed and patented. It incorporates a partition to create two separate compartments.

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CAPPUCCINO NITRO2006 - Lavazza Team & Ferran Adrià

You can use cold, as well as heat, to cook. Cappuccino Nitro is “cooked” in liquid nitrogen at -196° C. The result is an incredibly crunchy frozen meringue — creamy on the inside and at room temperature. It is a kind of cappuccino “mi-cuit” obtained from extremely sophisticated techniques.

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CREMESPRESSO2007 – Lavazza Team

Cremespresso is a reinterpretation of the traditional Genoese “panera”, a semifreddo based on cream and coffee invented about 150 years ago. More than a sorbet, it is a coffee smoothie, or a drinkable ice-cream. Its container is obviously inspired by the classic ice-cream cone.

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MEDITATION ESPRESSO2007 – Lavazza Team

Cinnamon, cardamom, bitter orange flower and rose petals — these are the four aromatic notes of the hydroalcoholic solution which characterise Meditation Espresso. A few drops of flavouring added to a traditional espresso are enhanced by the heat, with flavours evocative of distant lands. Served in balloon glasses, Meditation Espresso is best suited to slow, leisurely consumption.

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HOT COFFEE EGG2007 - Lavazza Team & Ferran Adrià

The hot coffee egg is also based on the spherification technique, but, as the elements of the process are reversed, the product can also be heated. The end result is what you might call a coffee sunny-side up egg!

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COFFEE PASAS2007 - Lavazza Team & Ferran Adrià

Pasas is the Spanish name for raisins. To make this coffee-flavoured trompe-l’oeil, a treat for the eyes as well as the palate, the product of reverse spherification (the process used to make the hot coffee egg) is left to dehydrate in granulated sugar. The result is coffee raisins, which look and feel like the real thing.

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SPHERICAL BICERIN2007 - Lavazza Team & Ferran Adrià

A new take on the traditional Torinese bicerin torinese, created by using the technique of the hot coffee egg, which in this case is served with a spoon, resting on a layer of liquid cream and topped with a drizzle of hot chocolate.

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COFFEE CHOCOLATE2007 - Lavazza Team & Ferran Adrià

A cube of frozen coffee immersed in liquid nitrogen and then dipped in hot chocolate. When kept in the fridge, the coffee inside the chocolate melts, and is "trapped" by the chocolate layer.

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COFFEE LENS2008 - Lavazza Team & Carlo Cracco

The result of the collaboration between Carlo Cracco and the Lavazza Team, the Coffee Lens is an ironic tribute to myopia. The coffee, processed at a constant temperature with vegetal gelatine, is modelled to look and feel just like a real contact lens. The Coffee Lens is a special kind of coffee gelée, conserved and served in authentic lens cases, to give the diner a novel experience of flavour and food design.

CARLO CRACCO The chef of the Cracco restaurant collaborates with the Training Center. Learn more

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FROZEN ESPRESSO2009 - Lavazza Team & Ferran Adrià

It is a new frozen coffee mix, with all the flavour of Lavazza espresso in a fresh and pleasant specialty drink, enjoyed at the bar or on the go. It is served in practical walky cup with a straw and is ideal for every moment of the day.

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SOFTARTUFO DI CAPPUCCINO2009 – Lavazza Team

The crunchy coffee-chocolate glaze on the outside encapsulates the deliciously soft insides made from Èspesso Cappuccino, “cooked” in liquid nitrogen. It is an absolute treat for the palate, with its combination of bitter, sweet, crunchy and soft.

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ARIA GELATA DI CAPPUCCINO2010 – Lavazza Team

The delicious flavour of cappuccino ice cream is enhanced by an original aerated structure. Lavazza Cremespresso is perfect for the siphon technique. The resulting mousse is frozen, taking the lightness of ice cream to a new dimension.

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BACIO AL CAFFÈ2010 – Lavazza Tem & Guido Gobino

The Bacio al Caffè is a chocolate with a soft heart. Developed in collaboration with the famous maître chocolatier Guido Gobino, from Turin, to mark the launch of the 2010 Lavazza calendar, its filling is made from cocoa, sugar, Noto almonds, rum and ground Turkish coffee. All coated in premium quality dark chocolate.

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ESPRESSO COCKTAILS2010 – Lavazza Team

"Made in Italy", the theme of the 2010 Lavazza calendar, led to the idea of creating a series of low alcohol cocktails as a tribute to the Italian flag. A sip of espresso enriched by delicious cream suspensions. The colours are the classic green, white and red obtained from mint, almond and strawberries.

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ESPRESSO GRANITA NITRO2010 – Lavazza Team

The Sicilian classic, reinterpreted with a modern twist. This "live" preparation features liquid nitrogen, which quickly freezes to stabilise the fragrance of the espresso coffee. The decoration of beads of fresh cream, which balances the recipe, is also obtained by the same technique.

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ESPRESSOUNIQUELavazza presents a universe of new and original espresso specialties. Learn more

GELOESPRESSO2011 – Lavazza Team

Espresso and ice: Lavazza presents Geloespresso, the new way to prepare and enjoy classic Italian style ice coffee. The authentic Italian espresso, with its unmistakable character, is quickly passed through the ice inside a Coffee Cooler, to achieve the perfect balance of full-bodied flavour and refreshing coolness. Geloespresso blends tradition and innovation with a range of delicious new specialities:

Geloespresso Aroma, which combines the Lavazza flavours with the pure flavour of espresso.

Geloccino and Gelocrema have different consistencies, developed especially for milk lovers.

Geloamaretto and Geloirishcream have the added thrill of a mildly alcoholic base

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GELATO AND GRANITA ESPRESSO2011 – Lavazza Team & Ferran Adrià

Espresso Granita: the Lavazza Training Center has reinvented the traditional Sicilian-style coffee granita to bring you the cold pleasure of this unmistakable Italian speciality. The exclusive newly developed slush machine transforms Lavazza espresso into a perfect granita. With or without cream, pleasure is assured.

Espresso Gelato: the innovation of Lavazza has produced another new coffee classic. Gelato Espresso is made with a slush machine and can be dispensed quickly into cones or cups. It has an incredibly compact yet velvety texture, which makes way for the ice-cold explosion of flavour of real Lavazza espresso.

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EspresSOunique2011 – Lavazza Team

EspresSOunique is a new range of original espresso-based recipes, a universe of innovative specialties that enhance the unique qualities of Lavazza coffee in a multitude of different forms, flavour pairings, textures and formats.

The recipes involve the addition of fresh milk, chocolate, flavoured syrups and crunchy toppings, opening the way to brand-new forms of consumption and preparation methods. To learn more, go to the dedicated section.

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